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Farro-Grapefruit-Salad-Feature-Photo

Farro Grapefruit Salad

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4 Comments
citrus, farro, grapefruit, vegan, veggies, wholegrain

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Farro is one of those grains that is so “forgiving” because you can never overcook it and it always comes out perfectly chewy, but never mushy! its slight nutty taste makes it just right for this salad with a fresh grapefruit vinaigrette. I like to make it with pear or jicama, if you can find it. It’s so refreshingly delicious and it’s just beautiful!

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Table of Contents

  • Farro Veggie Salad with Grapefruit Vinaigrette
    • Ingredients
    • Instructions
    • Nutrition

Farro Veggie Salad with Grapefruit Vinaigrette

Farro is one of those grains that is so “forgiving” because you can never overcook it and it always comes out perfectly chewy, but never mushy! It’s so refreshingly delicious and it’s just beautiful!
Course Salad, Side Dish
Cuisine Italian
Keyword farro grapefruit salad, farro salad recipe, how to make grapefruit salad, salad cuisine, the shed potato salad recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 -8
Calories 102kcal
Author Catherine Katz

Ingredients

  • 2 cups dry farro
  • 3 celery stalks rinsed and diced
  • 2 carrots rinsed and thinly sliced
  • 1 pear rinsed, unpeeled, cored and thinly sliced
  • 1 small red onion diced
  • 1 Tbsp fresh tarragon chopped
  • 2 Tbsp pumpkin seeds pepitas
  • optional--1 fresh grapefruit sliced for garnish (and eating it too!)
  • Vinaigrette:
  • Juice of 1 grapefruit about 1/2 cup
  • 3 Tbsp extra virgin Olive oil
  • 1/2 tsp salt
  • fresh ground pepper

Instructions

  • Bring 5 cups of water to boil in a large saucepan, then add the dry farro and cook for 25 minutes, uncovered, until the water has almost completely evaporated. Turn off the stove, cover and set aside for 5 minutes.
  • Place the cooked farro in a large salad bowl and let it cool for a few minutes.
  • Meanwhile, place all the vinaigrette ingredients in a small container and whisk briefly.
  • Pour the vinaigrette over cooked farro, after it has had a chance to cool (it's OK if the farro is still warm, just not hot).
  • Add all the remaining ingredients and gently stir.
  • Add the chopped tarragon and pumpkin seeds and stir again.

Nutrition

Serving: 105g | Calories: 102kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Fiber: 1g

 

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Comments

  1. Greg says

    at

    I am going to try this with oranges or mandarin oranges- on a low dose statin so probably should not have grapefruit. Looks really good!

    Reply

Trackbacks

  1. The Whole-someness of Grains - Cuisinicity says:
    at

    […] get clumpy: Perfect for my  Farro White Bean Risotto! It’s also just right for my Farro Grapefruit Salad with a fresh grapefruit vinaigrette. I also use it in my vegan burgers to achieve that […]

    Reply
  2. The Freshness of Citrus! - Cuisinicity says:
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    […] grapefruit:  Farro Grapefruit Salad, Grilled Swordfish with Pink Grapefruit Pepper […]

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  3. Basic Farro - Cuisinicity says:
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    […] (also known as spelt) is an ancient Mediterranean type of wheat that I love to use a lot in my salads, risottos, and my vegan burgers because of its rich earthy nutty flavor and perfect chewiness. I […]

    Reply

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